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Liège-style meatballs

Belgian
Course: Main course
Preparation time: 30 minutes
Cooking time: 60 minutes
Cost per serving: 3,98 €

Instructions

  • 1.   Prepare the meatball mixture by combining ground beef and pork, eggs, chopped parsley, and chopped shallots. Season if necessary.
  • 2.   Once the mixture is homogeneous, add the breadcrumbs and mix again.
  • 3.   Shape the meat mixture into balls of about 120 g each using your hands.
  • 4.   Roll these meatballs in flour and cook them in a pan with peanut oil for 4 minutes, turning them often to ensure they are cooked on all sides.
  • 5.   Slice the onions and sauté them in butter until they become dark in color, then add the brown sugar and let it caramelize.
  • 6.   Sprinkle with 2 tablespoons of flour and mix.
  • 7.   Add the Liège syrup, mix, and add about 800 ml of water.
  • 8.   Bring to a boil, then add the meatballs and cook covered for 1 hour over low heat.
  • 9.   Check the consistency of the sauce and thicken if necessary with cornstarch.

Notes & Suggestions

  • Serve with fries, of course! :)

Ingredients for servings

  • 1 kg of ground meat
  • 2 eggs
  • 2 shallots
  • 100 g of breadcrumbs
  • 30 g of parsley
  • 100 g of wheat flour
  • 1 tablespoon of brown sugar
  • 1 pinch of salt
  • 1 pinch of pepper
  • 2 onions
  • 150 g of Liège syrup
  • 15 g of butter
  • 1 frying oil

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Nutritional information *

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* As an indication, before cooking, RDA of the EU.